Ingredients
The following ingredients have 10 Servings
- 4 Tbs. unsalted butter
- 1/4 c. olive oil
- 3 lbs. Spanish onions (quartered and cut into 1/4 inch thick slices)
- 2 lbs. fennel (tops and cores removed, cut into 1/4 inch thick slices )
- 1/2 c. dry sherry
- 1/2 c. brandy
- 1 1/2 c. dry white wine
- 8 c. low-sodium beef broth
- 4-5 bay leaves
- 1 Tbs. kosher salt
- 1 1/2 tsp. freshly ground black pepper
- 1 small sourdough, white French boule, or baguette (cut into 1/2 in thick slices)
- 4-6 oz. Gruyère cheese (grated)
Instruction
- In a large stock-pot over medium-high heat, melt butter and olive oil. Add onions and fennel and cook until golden-brown, 30-45 minutes, stirring frequently.
- When browned, add sherry and brandy. Use a wooden spoon to scrape up bits from bottom of the pan. Simmer for 5 minutes. Add the wine and simmer for another 15 minutes.
- Add broth, bay leaves, salt, and pepper and bring to a boil. Lower heat and simmer for 20 minutes. Remove bay leaves and taste for seasoning. At this point, the broth was fairly flavorless. I added at least 1 tsp. pepper and 1 Tbs. kosher salt.
- Preheat broiler. Pour soup into oven-safe serving bowls. Top with toasted bread and grated cheese. Broil for 3-5 minutes, until cheese is melted.
